beyond me

[crockett]

That's the way I understand it. Country fried is sort of pan cooked-with a soft fried covering over the chicken and southern fried is real crispy. Crunch. Crunch. Crunchy goodness.

 

[hoochiepapa]

One of the reasons I asked, I used to take elk steaks to our cookouts at work. We had them every month, and one of my co-workers kept begging me to bring him in a steak. I did, and he covered it in A-1, then threw it on the grill. And I've always wondered why a person would do that to one of the finest pieces of meat there are. We took good care to cool the carcass out quickly, remove the skin immediately, and considering conditions, age it for a few days. I NEVER had a gamey piece of elk.

 

[zimmerstutzen]

around central PA, there are alot of corn and soy fed deer. But what hunters do to them and how butchered makes a big difference. Some are terrible. Wounded, chased for three miles, on a warm day and then the hunters don't know to cut the glands off of them or get them cooled down asap. Then in this day of I can't do much of anything, the carcass with hide and sometimes still the guts is taken to a processor, who lets it lay in the warm air until the next day when he finally gets around to the slice and dice. While the warm days of autumn may be great to be outdoors. I prefer to hunt in the cold after Christmas. One shot and down, gut em and cut off the glands asap where they lay. Fill the body cavity with snow if I can. Skinned and quartered and hung in the cold within 30 minutes. What some folks do to venison should be criminal.

 

[preston cook]

:idunno:

One of the reasons I asked, I used to take elk steaks to our cookouts at work. We had them every month, and one of my co-workers kept begging me to bring him in a steak. I did, and he covered it in A-1, then threw it on the grill. And I've always wondered why a person would do that to one of the finest pieces of meat there are. We took good care to cool the carcass out quickly, remove the skin immediately, and considering conditions, age it for a few days. I NEVER had a gamey piece of elk.

why do you care what other people like on there wild game :idunno:

 

[zimmerstutzen]

Some folks immediately assume that all game is,,, well,,, gamey. They have never experienced the great taste of the meat as handled properly and with care. There is a reason why beef doesn't taste like lamb, etc. Venison is rich and flavorful and certainly not gamey unless improperly handled. There are those who think pork fat or beef fat needs to be added, who season all the natural flavor away. Frankly the way some folks dump seasoning and sauce all over their meat, they may as well eat soy because all they taste is the seasoning and sauce. The meat is just there to serve as a carrier for the other flavors.

It would be like a filet mignon poached in Ketchup. Or Marshmallow coated pheasant.

 

[Maestro]

It would be like a filet mignon poached in Ketchup. Or Marshmallow coated pheasant.

I have a couple of kids that just might like that.

 

[hoochiepapa]

Well, truck, I don't really care other than they are missing the best tasting meat there is, and I hate to see that. What they do with it is their business, but if I see it, I'm going to say something. Zimmer is right on the money.

 

[DUSTY 14]

EVERYTHING IS BETTER WITH BACON EMMMMM

 

[Blizzard of '93]

southern/chicken fried = german 'schnitzel [sp?]'

 

[zimmerstutzen]

unlike everything else, Schnitzel does NOT taste like chicken

 

[msuspartan]

Zimmer,
When properly prepared you are so correct!!
With fresh Speatzle(?) noodles....MMMMMMMMMMMM
Oh and a good Dunkel HefeWiezen. :thumbsup:
Now THAT is a good meal.

Cheers, DonK

 

[Blizzard of '93]

oh yeah, didn't mean it was actually chicken that was cooked.
matter of fact I just finished a meal of chicken fried cube steak w/gravy.
schnitzel is usually veal or pork cutlets IIRC.

 

There is no shame in adding herbs and spices to your meat and vegetables. I love the taste and smell of thyme, rosemary, garlic, basil, oregano, pepper, salt, olive oil, etc. and appreciate what they add to the taste of meat. I take them into camp as well. I'm cooking venison with thyme, rosemary, salt, pepper, onions, garlic, mushrooms and bell peppers to pour over rice as we speak. If you don't like it, don't eat it. Just don't condemn those who like a little 'more' out of their meal.

Sorry, just sounds a little closed-minded to me.

 

[bucks n beaks]

While I am new to this site, I am no stranger to "wild game" or any other types of cooking. Everybody's tastebuds and preferences are different. Even mine. I like the different spices and flavors. That's why i use them. I put A-1 or ketchup on alot of foods I order in resturants as well as what I may cook/grill at home. Its not because I try to cover the taste of the food but I just like A-1, ketchup, and the other spices/flavorings. I never question what others use/like so I don't expect anyone to question my preferences.

Could look at your ML preference over modern weapons. That's what you like and you don't feel the need to be judged for it or have to justify yourself. Not trying to step on any toes here. Just obliging you with my opinion as you requested.

 

[Loyalist Dave]

So, folks are saying that if you flavor a dish with cooking herbs, you can't taste the wild game, and folks only do that because they don't like the taste of the wild game. Further they might've used salt, but nothing else when eating wild game. So, ergo, spices and herbs were only used on domestic animals? Or..., this use of spices and or herbs is something new when using wild game?

Here are two examples of many from two different centuries where wild game was part of many peoples' diets...,

To keepe Venison all the yeare.[1658]

Take the hanch, and parboyle it a while, then season it with two Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them altogether, then put two spoonfulls of white Wine-Vinegar, and having made the Venison full of holes, as you do when you Lard it, when it is Larded, put in the Venison at the holes, the Spice and Vinegar, and season it therewith, then put part into the Pot with the fat side downwards, cover it with two pound of Butter, then close it up close with course Past, when you take it out of the Oven take away the Past, and lay a round Trencher with a weight on the top of it to keep it down till it be cold, then take off the Trencher, and lay the Butter flat upon the Venison, then cover it close with strong white Pepper, if your Pot be narrow at the bottom it is the better, for it must be turned upon a Plate, and stuck with Bayleaves when you please to eat it.


How to stew a HARE. [1764]

Take a young hare, wash and wipe it well, cut the legs into two or three pieces, and all the other parts the same bigness, beat them all flat with a paste-pin, season it with nutmeg and salt, then flour it over, and fry it in butter over a quick fire; when you have fried it put into a stew-pan, with about a pint of gravy, two or three spoonfuls of claret and a small anchovy, so shake it up with butter and flour, (you must not let it boil in the stew-pan, for it will make it cut hard) then serve it up. Garnish your dish with crisp parsley.